I think if you read some of the comments for these best homemade brownies below you’ll want to make this recipe ASAP. Just see what Susan said:
How to Make Chewy Brownies
Let me explain exactly what makes these brownies so chewy and easy. You can skip this if you don’t care WHY these brownies are the way they are and you just want the printable recipe asap.
Chocolate & Cocoa Powder
Unlike my Ultimate Fudgy Brownies, which utilize two types of melted chocolate, these brownies get their main chocolate flavor from cocoa powder with semi-sweet chocolate chips stirred into the batter. Cocoa powder definitely yields a chewier brownie and has a flavor reminiscent of boxed brownies.
The photos on this post show what the brownies look like if you use regular unsweetened cocoa powder. In the recipe video, I used Hershey’s Special Dark cocoa powder. It gave the brownies an ultra dark chocolaty appearance with a little less sweetness.
Since creating this video, however, Hershey’s has changed the formula of that specific cocoa powder to a Dutched cocoa powder. I recommend sticking with a natural cocoa powder, such as Ghirardelli Cocoa Powder or Penzey’s Natural Cocoa Powder, for best results. Learn more about the differences between Dutch-process cocoa powder and natural cocoa powder here.
Feel free to fold in any kind of chocolate chips you want from dark chocolate or milk chocolate, but semisweet is my favorite. Whatever you do, don’t skip the chocolate chips! They help to develop that shiny crust on top of brownies.
Fat
With any cocoa powder-based brownie recipe, we need quite a bit of fat to prevent the cocoa powder from drying the brownies out and making them crumbly. In looking at what makes box mix brownies so chewy, it appears that the combination of saturated (solid) fats and unsaturated (liquid) fats is the winning answer. According to Cooks’ Illustrated, boxed brownies have the saturated fat component covered which is why you add oil (unsaturated) to the mix. I opted for a combination of melted butter and vegetable oil for the best marriage of taste and texture.
Make sure your vegetable oil is fresh to avoid any off flavors and use unsalted butter so you can fully control the level of saltiness. I haven’t tested these brownies with canola oil.
For a full breakdown on these two types of fats and how they affect flavor, tenderness, and texture, check out my Butter vs. Oil in Baking article. There are lots more side-by-side comparisons like this one (and not just with brownies!):
Sugar
I stuck with granulated sugar here because although I love the taste of brown sugar, I didn’t want to add any more moisture (brown sugar contributes more moisture due to the molasses that’s added in) to these already very moist and rich brownies. Too much moisture creates brownies that have lots of holes on top instead of that shiny tissue thin crust.
Eggs
2 large eggs is pretty standard for an 8 by 8-inch brownie recipe, but I just had to add in an egg yolk for the extra dose of chewiness and richness it gives. The protein and the fat in the egg yolk helps achieve those textures. We use cold eggs, instead of room temperature, to prevent the brownies from doming and to increase moisture with a tighter crumb texture.
Flour
All-purpose flour is the way to go here, cake flour makes these brownies way too tender and light. We can achieve enough chewiness without having to use bread flour, which can prevent an extra trip to the store for a lot of people. To make chewy AND fudgy brownies, we only need to use a little bit of flour. Any more flour will create drier or cakier brownies. If you want to be super accurate and weigh your flour, 1/2 cup equals 63 grams or 2.25 ounces. Check out my How to Measure Flour article for step-by-step instructions for weighing dry ingredients using a digital scale.
If you live in a very humid environment, or really dislike any kind of “greasiness,” you may want to add an extra 2 tablespoons of flour to your brownie batter mixture.
Leavener
With my brownie recipes, I usually prefer a very small amount or no chemical leavener (baking soda or baking powder). The reason is because I like brownies to be very rich and on the denser side, not even remotely cakey. Since they lift and give a lighter airier texture to baked goods, we’re only using 1/8 teaspoon baking soda here for just enough leavening to get a nice thick texture.
Cornstarch
This little secret ingredient really helps to improve the texture of these brownies so they’re that much closer to the box mix kind. 1 tablespoon of cornstarch makes the brownies thicker and improves that crust on top.
Make sure to measure correctly, and don’t skip this ingredient! When shooting the photos for my article on how to make brownies with a shiny, thin crust, my food photographer captured the shocking differences between a batch made with 1 tablespoon of cornstarch vs brownies made with an accidental amount of 1 teaspoon cornstarch. The bottom brownies also had no chocolate chips. Take a look:
Can I Add Nuts to Brownies?
Yes! You can add 3/4 cup chopped walnuts or pecans. You can add them either in addition to the chocolate chips or in place of the chocolate chips. Just note if you remove the chocolate chips your crust on top may not be as shiny. For best flavor, try toasting the nuts on a lined tray in a 350°F oven for about 6 to 8 minutes, stirring once.
How Long to Bake Brownies:
Bake these brownies in a 325°F oven for about 30 minutes to avoid overbaking. There will absolutely be moist crumbs attached to a tester by the end of the baking time. That’s what we want. Even after 30 minutes if the middle still seems too moist, just remove the brownies from the oven. Carry-over cooking, the residual heat of the oven and pan, will continue to cook the brownies.
Some readers have said their brownies were really undercooked after 30 minutes. I’m guessing they used a glass baking pan, which I DON’T recommend for this recipe. I recommend a metal baking pan like this one lined with foil or parchment paper. Learn more about the differences between Glass vs. Metal Baking Pans here.
Also, you might want to check your oven temperature with an oven thermometer as many home ovens run cold (especially when they say they’ve just preheated).
For best results, allow the brownies to cool completely before slicing and serving.
How to Store Brownies:
The brownies definitely taste best the day they are baked, but can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They are even more fudgy when they’re chilled.
Brownies Substitutions:
This brownie recipe is written exactly the way it is for very specific reasons, as noted in the explanations above. If you can’t use one of the ingredients listed, take a look at my extensive brownie index for other options (including coconut oil brownies). If you try to reduce the sugar, use a sugar substitute, use a butter substitute, or make this recipe vegan the results will NOT be the same. Feel free to add in nuts, chips, toffee bits, or anything else to the batter (1/2 cup to 1 cup, depending on how much you’d like).
This recipe was the May 2021 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Learn more about my monthly baking challenges here. Check out everyone’s brownies:
Not a fan of vegetable oils. Can I sub canola?
Hi Bryce! Any flavorless oil should work just fine 🙂
This time I have another question, but I did make them and they are fantastic!!! First step says to melt butter with sugar in microwave. Can’t you just melt the butter and then add the sugar after it comes out of the microwave?
Hi Paula! Yay, we’re so glad to hear that you enjoy these brownies! You want to melt the butter and sugar together in the microwave (or on the stovetop if you prefer). Heating the butter and sugar together separates the butter’s water from its fat, and the water then goes on to dissolve the sugar slightly. When eggs are added later, the sugar further dissolves in the moisture that exists in the egg whites. Finally, during baking, this liquid sugar makes its way to the top crust, forming a beautifully crackly, shiny crust. I hope this helps! Happy baking!
Hey! I just wanted to ask, i was not able to fine corn starch where i live, is it okay to substitute that with corn flour?
Hi Kat! This question depends on where you live. ‘Cornstarch’ in the US is the same thing as ‘cornflour’ in the UK – but ‘corn flour’ in the US is a yellow powder made from finely ground, dried corn. It all gets rather confusing lol. Just be sure to use the white, very fine powder. Arrowroot powder may also work (we haven’t tried this ourselves, but it’s more widely available in some places). I hope this helps! Let us know what you think of these brownies once you’ve given them a try 🙂
Hi there! I made these but wasn’t able to get the decide crinkle look and they came out raw-ish? I probably should have let them set longer though. Any idea to what I may have done wrong? Also, I used dark cocoa powder instead of regular. Not sure if that would make a difference or not? Otherwise, the taste was perfect
Hi Okaima! Hmm, it definitely sounds like something went wrong along the way here. How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure ingredients (particularly flour) and throw off the entire chemistry of a recipe. Check out Tessa’s article here, where she talks about how to best measure ingredients to ensure accuracy every time. Cocoa powders can also have a big impact on your baking – read more about this in the pink tip box above the recipe. I also encourage you to check out what Tessa wrote above regarding baking pans for this recipe, just in case the pan you used was class/ceramic/silicone. I hope you give these brownies another try – they really are amazing! Happy baking!
Recipe was easy to follow and came out perfect.
I made these brownies today. They came out as promised – chewy, chocolatey, moist and with a shiny top. I loved how easy it was to make, and I loved the taste and texture. It wasn’t ultra rich and overly gooey, two things which put me off from brownies.
I generally like chocolate chunks in brownies. Can I replace half the chocolate chips with chopped chocolate without affecting the texture?
2) I find the website quite slow and stuck-y to use. As I was writing this comment, it suddenly reloaded and I’m re-writing it. I don’t think it’s my phone as I find other sites fast and smooth. It would be greatly appreciated if this was fixed as it makes using this site frustrating and not a very pleasant experience.
Thank you for a wonderful recipe.
Hi Ammaarah! Thanks so much for your feedback regarding our website. We are always working to improve the user experience, but we have not noticed reloading issues on our end – perhaps it might help to clear your cache? To answer your question about these brownies, feel free to use chocolate chips, chocolate chunks and chopped chocolate bars interchangeably! This won’t change the texture 🙂 We’re so glad to hear that you enjoy these brownies! Happy baking 🙂
delicious and fudge. easy to make. I will be making these again!
Would the brownies be ruined/change if I were to add some caramel to it ? I was wondering if I could use this recipe for some turtle brownies. I’m not sure if you could add baking caramel and walnuts.
Hi Jasper! We haven’t tried that ourselves, but it should work well! We always recommend lightly toasting and cooling nuts before adding them to any batter/dough (toasting really elevates the flavor!). Caramels can be a little more tricky, as they’ll all melt differently while baking, but you could always try baking the brownies with chocolate and nuts and just drizzle the baked, cooled brownies with caramel sauce before serving? Just an idea. Let us know how it goes if you give this a try!
simply AMAZING !!!! I made one recipe and baked them in two small loaf pans (7.5”x4”). Baked them for 29 minutes. Also baked a double batch in a 9”x13” pan. Moist, fudgy – and so delicious. Some brownies are overly sweet – these are sweet but mostly chocolatey. Definitely a favorite now.
Thank you for the link to the metal binder clips. Just ordered them!
Hi Tessa- These are in the oven as I type. My husband prefers chewy brownies, so I am trying this recipe, but I will also be trying your fudgy brownie recipe (my fav). My question: I am having trouble with the parchment paper lining in my 8×8 pan. I line both ways, leaving an overhang, but part of the overhang likes to fall onto my brownies while they are baking. I see “clips” used sometimes to keep the overhang in place. Can you tell me what kind of clips to use or how to prevent this from happening? Thank you so much.
Btw: these look and smell amazing!!!
Hi Paula! Yes, using metal (not plastic) binder clips will help you secure your parchment paper to the edges of your pan 🙂 I hope that helps! We hope you enjoyed this recipe and can’t wait to hear what you think of Tessa’s fudgy brownies, too! Happy baking!
These are so good!!!!! I think they are the perfect combo of fudgy and chewy!!!
I appreciate the tip about using a metal pan instead of a glass pan. The consistency of these brownies was great, but I didn’t like the flavor. Mine tasted like they had too much cocoa. I measured everything using a kitchen scale so I don’t think I made them wrong. Maybe I got a bad batch of cocoa or chocolate chips? Maybe I’ll buy new supplies and try it again.
Hi Julianna! Because these brownies are a cocoa base, it’s definitely best to use a good cocoa powder. Some brands don’t have the best flavor, mostly because they contain a low percentage of fat. Higher fat content in cocoa is what lends a richer chocolate decadence, and creates brownies that are ultra moist, chewy, and tender in texture. I encourage you to check out Tessa’s article on fat in cocoa powders here. I hope you give these brownies another try with a different cocoa powder sometime – they really are so good! Happy baking 🙂
These are the epitome of the best brownies you will ever want to make. I typically use HTT Best Easy Brownies, but the Best Chewy brownies are more superior. I doubled the recipe, used a 9×13 pan, and ended up baking them for 40 mins, and they were still chewy and gooey! Yep, definitely found my new favorite. They were gone in minutes.
hey, just wandering if it would still be fine if i added more chocolate chips as i like it nice and chocolatey? would it change the texture? the recipe looks really good and i would love to give it a try.
Hi Summer! We haven’t tried that, so I can’t say for sure how that will work, but it will change the texture somewhat. These brownies are super chocolatey and delicious as-written, so I would recommend trying them once as-written, so you have a baseline for how they should taste and the texture, etc. That way, next time, if you want to try adding additional chocolate chips, you’ll know how it changes the texture and flavor overall, compared to the first time! The most important thing, though, if you’re looking for a deliciously decadent chocolate flavor, is the cocoa – learn more about why that matters here. Let us know how you like these brownies once you’ve given them a try!
Perfect! In the last five years or so, I have been unsuccessful in finding a homemade brownie recipe that gives me that perfect shiny top. Every recipe that promised shiny, crinkly perfection fell short. But not this one! My brownies are perfectly shiny and crinkly! Now I have my new go-to recipe for beautiful brownies!! Thank you!
Can this recipe support blooming the cocoa powder?
Hi Melissa! We haven’t tried that, so I can’t say for sure! Let us know how it goes if you give this a try! 🙂
halo, sorry to disturb your time. I want to ask which fire to bake this brownies with? top down or top first then bottom fire? I hope you read this soon because I wanted to make this cake for our special day after iftar. Thank you for your time.
Hi Aya! Most American ovens use regular oven settings, which uses heat only from the bottom. Learn more about ovens here! Let us know what you think of these brownies once you have given them a try 🙂
These are an absolute must try! Easy to follow recipe, one bowl and delicious brownies. Never buying brownies from the grocery store again!
Hi, if I were to use baking powder instead of soda in the Best Chewy Brownies recipe, how much would you recommend for ?
Hi Maz! Baking powder and baking soda are not interchangeable, so we don’t recommend swapping them. Learn more about both leavening agents here!
Hi, Tessa!
I’m hoping you can help me with a couple of changes:
— I don’t want to go out and buy natural cocoa powder as I already have an alkalized powder that I love (Cacao Barry 22-24% Extra Brute). Do you suggest that I change the volume used if I sub this chocolate?
— I don’t eat seed oils so the only oil I cook with is either EVOO or coconut oil (I used organic refined when I want a neutral flavor). Since coconut oil is mostly saturated, how will that effect your recipe? I’m thinking it will make it more dense at room temperature?
Thank you so much for any help you wish to give!
Love your blog!
Hi Jenny! Changing out the oil will change this recipe quite a bit, but Tessa has a recipe for Coconut Oil Brownies that might be better for you! EVOO will give a very different flavor, so I wouldn’t recommend using that. As for the cocoa powder, that should be fine, as brownie recipes typically have little to no leavening agent (these have just a tiny bit), so it shouldn’t make too much of a difference with a 1:1 swap. Happy baking!
This is now my go to brownie recipe! They are exactly what I have been looking for! The only change I made is I added a tablespoon of black cocoa instead of chocolate chips to the mix. Divine!
This was absolutely delicious. Made it and took it into work. Some of my coworkers said they were the best brownies they’ve ever tasted! I agree. A great blend of chewy, chocolatey and just the right amount of sweetness. Thanks for the recipe!
The overall flavor and texture is exactly what I was looking for, however, the baking soda added a very bitter taste. Can it be left out and/or replaced with baking powder?
Hi Debbie! With such a tiny amount (1/8 teaspoon), it would be very surprising if you can taste the baking soda! Did you accidentally add too much? This tiny amount of baking soda just gives the brownies a teeny bit of lift, but you can absolutely experiment with leaving it out – but this will alter the texture. Alternatively, perhaps it’s not the baking soda you’re tasting. Are you using a very bitter cocoa powder that’s mimicking that acidic/bitter flavor associated with too much baking soda? Some grocery store brands of cocoa powder do give off a slightly bitter taste (such as Hershey’s). I recommend checking out Tessa’s article here on cocoa powder, and also her article on Baking Powder vs. Baking Soda, as they are not interchangeable. I hope something here helps, Debbie, and I hope you’re able to pinpoint the issue, so you can continue to enjoy these incredible chewy brownies 🙂 Happy baking!
Hi! I definitely only used an 1/8th of a teaspoon of the baking soda. I made them with Rodelle Gourmet Baking Cocoa (dutch processed). I decided to experiment, so I made a second batch, swapping out the 1/8th teaspoon of baking soda for 1/8th teaspoon of baking powder. I thought about using more, since baking powder is 3:1 with the baking soda, but I started with only the 1/8th teaspoon. They baked beautifully, they rose beautifully, they have a crinkle top, they didn’t have a bitter taste, and the texture couldn’t have been more perfect!! I will check out the cocoa powder you recommended!! Thank you!! This is definitely going to be my go-to brownie recipe with this ever-so-slight tweak!! I am a cheesecake baker but I have been on the hunt for a homemade brownie recipe to take the place of my favorite Ghirardelli Dark Chocolate Brownie box mix. This is my #1 so far!!
IG: say_cheesecake_clt
So glad your little tweak worked so well for you! Glad to hear these are a hit 🙂
I spontaneously made these because I saw them in my Instagram feed and saw that there was no chocolate in it (I didn’t have any chocolate at home), and they still turned out very chocolaty and chewy which is AMAZING. I love how it is all simply done in one bowl, and even tho I also didn’t have chocolate chips/chunks at home it still tastes amazing. <3
Wonderfully yummy. Huge hit in our home. Thanks so much for sharing this recipe.
Hi I have one question, how dark do these brownies come out, in the vid they looked almost black!
pls respond i want to make these tomorow
Hi Yassi! These brownies shouldn’t be super dark unless you’re using a very dark cocoa powder. I recommend reading through all of Tessa’s great tips and information in the pink tip box, above the recipe, before starting – and also check out this article Tessa wrote about cocoa powder! Let us know what you think of these brownies once you’ve given them a try 🙂
Can we reduce the amount of sugar to maybe 3/4 cups or a whole cup and take out a few tablespoons of cocoa powder to make it less sugary but not too bitter? Thanks!
Hi Jazzy! We really recommend sticking with the recommended quantities of everything exactly as written here. Tessa perfected the flavor and consistency of this recipe to be an easy, chewy and delicious brownie – but altering quantities of ingredients will impact your outcome significantly. Sugar does so much more than just sweeten baked goods – learn more here! Be sure to read through all Tessa’s great tips and info in the pink tip box, above the recipe, before beginning 🙂 Happy baking!
Absolutely delicious and easy to make.
These were AMAZING!! I baked EXACTLY as recommended. The cocoa powder from my pantry was Hershey extra dark and it still worked. I was so impressed by how fudgy, yet light these came out. Great balance between the edges and middle, which is SO hard to pull off with brownies. They were tender, yet rich, which I have been looking for because I often hesitate to make brownies for fear they will be dry or undercooked in the middle. Oh, and because of the texture, they were also SO simple to cut.:) THANK YOU!
I have made brownies for years. These are by far the best tasting and chewiest ever! can’t wait to make more when my family arrive next week.
I’d love to try these – how much is 1/3 rd cup in millimetres (mls), please for us UK readers?
Hi Suzie. One US liquid cup = about 240mL, so 1/3 cup = about 80mL. I hope that helps 🙂 Let us know what you think of these brownies once you’ve given them a try!
hi, ive made this recipe and follow the step by step but mine didn’t turn out well as the brownie didn’t have paper thin crust on top, why was that?
Hi Fen! Check out this article Tessa wrote, dedicated entirely to this topic! I hope that helps 🙂
Made them for a lunch with friends. Everyone loved them!! My Aunt even said they were the best brownie she ever had!
Has anybody tried making this recipe in a pre heated cast iron pan?
Should I adjust the bake time due to cast iron’s ability to retain heat?
Hi Adam! No, we have not tried this ourselves. We really prefer to use a light-colored metal pan for best results. Check out all Tessa’s tips for this recipe, in the pink tip box above the recipe. Let us know what you think of these brownies once you have given them a try 🙂
can I use olive oil instead of vegetable oil?
Hi Misty. We haven’t tried that and I wouldn’t necessarily recommend it, and olive oil will give these brownies a more savory flavor and may change the texture. Any flavorless oil, such as vegetable or canola, is best. Let us know what you think once you’ve given these brownies a try! 🙂
Hi, this recipe looks like a good one! Can I leave out the chocolate chips cause I don’t have any currently
Hi Hanna! Yes, you can leave out the chocolate chips, but your brownies won’t be quite as thick and the shiny crust may not develop – check out the pink tip box above the recipe for more information on this. Let us know what you think once you’ve given these brownies a try 🙂
I made these brownies last week. I liked them but my family not so much. They said it was too fudgy. I used a 9×9 pan as well didn’t change anything. By the second and third day I liked them and I called my sister to try. She agreed they were much better the following day. I’ll try less chips next time I make to make it less fudgy. Thank you for sharing.
Love this recipe so much!!! really delicious and surprisingly simple
Would it be possible to start including the calorie per portion in the recipes by any chance I calculate it sometimes to help me get an idea of my calorie intake for the day, for example with the ingredients I used, per piece, this recipe is 414 kcals
Hi Christina! We’re so glad to hear that you enjoy Tessa’s chewy brownie recipe! We don’t have nutritional information for our recipes, as we believe that dessert should be an indulgence! Feel free to keep track of your calorie intake with an app or nutrition calculator you should be able to find online 🙂
I really appreciate all your comments on the science behind specific ingredients! I’m curious about stoneware pans vs the metal? Also, I need to make ahead for a large party, I was hoping to make and freeze, the only other option is a day ahead, but I’ve already got a lot of other things planned to do.
Hi Michelle! Yes, you can absolutely make these brownies ahead! Wrap individual slices (or the entire uncut slab) very well in plastic wrap, and then inside a ziptop bag or airtight container and freeze for up to a month. Thaw overnight in the fridge before serving. Bonus tip: these are even better when cold, because they are extra extra fudgy when cold!
You can also make the batter for these brownies 24 hours ahead. Prep as the recipe states, pour the batter into the prepared tin, and cover well with plastic wrap and refrigerate until ready to bake. You can bake straight from the fridge (assuming you’re using a metal pan, so it won’t shatter!) and you may just have to bake a few minutes longer than the recipe states, to account for the batter being cold.
As for your stoneware question, Tessa doesn’t prefer to use stoneware for baking. Light-colored metal conducts heat so well, without drying out the edges – learn more about that here!
Let us know what you think of these brownies once you have given then a try! Happy baking!
worked out brilliant for me i always buy box as so many are dry but this is great, ild prefer them a little more chewy though what would i need to add more of to get a more chewy texture please xx
I just mage these for my husband and they came out great! thank you!
Made this recipe on a Sunday, the whole batch of brownies were gone by Monday! Another batch coming up!
I’ve been looking for a good fudgey, slightly chewy and soft brownie recipe that also doesn’t get hard around the edges, and I’ve finally found it!!!
Thank you for sharing, this is my now go-to brownie recipe that I can whip up in under an hour!!!!
Tessa, if I wanted to make these brownies in a 9 x 13 and make them twice as thick (4 x the recipe) how would you recommend baking them or have you tried?
Hi Suzanne! I’m sorry but we haven’t tried that, so we can’t say for sure! Let us know how it goes if you give that a try 🙂
Not sweet, has a very cocoa powder taste, I did not care for that. Also, not chewy as I understand chewy brownies to be. I would not make these again.
Hi Ng! I’m sorry to hear that these brownies didn’t turn out as they should! They should be perfectly balanced, sweetness-wise, chewy, and not have an overbearing cocoa powder taste. I wonder what type of cocoa powder you used? Darker cocoa powders with a low fat percentage can be drying and leave the brownies with an unpleasant flavor and a dry texture. Check out this article, all about cocoa powders! Also, how do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure ingredients (particularly flour) and throw off the entire chemistry of a recipe. Check out Tessa’s article here, where she talks about how to best measure ingredients to ensure accuracy every time. I hope something here helps, and I hope you do try these brownies again sometime – they really are delicious! Happy baking 🙂
On my second batch today.
Keeper! I love how non fussy this recipe this is!
Can make brownies with little mess and little prep time
Whooo!!! And so delicious
Thanks so much!
Delicious!!
Hi! I’m planning on making this brownie, but I don’t have a metal 8×8 baking tray. Can I use an aluminium disposable baking tray (8×8)? Thank you! 🙂
Hi Jo! We haven’t tried that, but it should work okay – just be sure to read over Tessa’s tips in the pink tip box (above the recipe) so you’re totally aware of what you’re looking for, to know when these are done 🙂 Let us know what you think once you’ve given these a try!
Hi Kiersten, thanks for the answer! The aluminium disposable baking tray worked well, I baked the brownie for exactly 30min and it turned out delicious!!! I will definitely keep this recipie saved 🙂
Hi Tessa,
Can I sub granulated sugar with caster sugar? That’s the only one I have now in the pantry and I am dying to bake this now
Thanks. D.
Hi Didi! We haven’t tried this recipe with caster sugar, so we can’t say for sure – but it should work fine! Let us know how it goes 🙂
They were perfect. My husband called them restaurant quality. This will be my only brownie recipe.
I followed them but turned out too cakey what i missed?
Hi Angel! How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure ingredients (particularly flour) and throw off the entire chemistry of a recipe. Check out Tessa’s article here where she talks about how to best measure ingredients to ensure accuracy every time.
I also wonder what type of pan you’re baking the brownies in? Glass vs metal pans can make a big difference on the baked result, as Tessa shows in this article here.
Hopefully something here helped! Feel free to reach back out to us with any further questions – we are always happy to help!! 🙂
Hi, even though the butter will be melted, does it matter if it’s room temp or chilled?
Hi Maz! Nope, it doesn’t matter at all. Room temp butter will just melt faster, so it’s not a big deal either way. Let us know what you think of these brownies once you’ve given them a try!
hi can I use monk fruit sweetener instead of sugar?please advise, thanks
Hi Natasha! We haven’t tried that, and we really don’t recommend it. Unfortunately, nothing can quite replicate everything sugar does in baking. Learn more about what sugar does in baking in this article here (spoiler alert: it’s SO much more than just sweetening!)
I typed out a really long glowing review and somehow lost it before it posted. Bottom line, these are THE BEST BROWNIES I’ve ever made/eaten!!! So happy to have discovered this recipe searching for a homemade alternative to a boxed mix.
We are SO glad to hear that, Maila! Thank you so much for the comment 🙂
Hi!
Can I reduce the sugar amount to 3/4 cup?
Hi Sue! We don’t like to recommend lowering the sugar quantity in any baked goods, as sugar does so much more than just sweeten. Check out this article here to learn more! If you’re worried about these brownies being too sweet, I would recommend using a very dark or even unsweetened chocolate instead of the semi-sweet chocolate chips, to balance the sweetness. I hope this helps 🙂 Happy baking!
Hi
Can I use 1 cup of sugar and 1/2 cup of semisweet chocolate chips? I can’t find less sweet chocolate chips at the grocery store. My family doesn’t like their brownies overly sweet.
Hi Sue! As the article I linked previously detailed, reducing the sugar will greatly impact the outcome of these brownies. Sugar contributes SO much to baking beyond sweetness, so the texture and consistency of these brownies will change entirely if you lower the sugar. We always recommend making a recipe as-written the first time, and experimenting little by little from there if you don’t love something – this way, you have a baseline for what the recipe should taste like and the texture it’s supposed to have, and you can make small adjustments each time from there. If you can’t find darker, bittersweet or unsweetened chocolate chips, I recommend chopping up a dark or unsweetened block of baking chocolate, and give that a try instead 🙂
I’ve just made it and it’s delicious! Thank you for an amazing recipe!
I just made these and they are perfect! The metal pan tip made a big difference too. The ingredients were inexpensive, things I had on hand, whipped up in no time and were just perfect. Wow, years and years of trying sub-par brownie recipes and finally I found this one! Thank you!
So excited to hear that you enjoyed these so much, Kelly! So glad Tessa’s tips were helpful, too! 🙂
So Yummy! I made a few substitutions, less sugar, avocado oil and tapioca flour instead of cornstarch and they turned out amazing. Thank you!! My husband said These are the brownies he’s been wanting. They are tall, thick, and fudgy deliciousness!!
They were yummy! I made the the same substitutions with out reading your comment!!! Best I ever made!
I’ve added 200g of sugar and dark chocolate chunks instead of chocolate chips (we don’t have them in Poland). Turned amazing! <3
They were awesome! I made brownie bites and they came out amazing. Would 100% make again!
I cant wait to try this recipe as whenever I make brownies I get a big slab of crusty meringue on top and a large hole underneath which shatters when I cut it and looks terrible? I don’t know what I am doing wrong?
Hi Jeni! Without knowing the ingredients and method in the recipe you’ve been using, we can’t say for sure, but it sounds like something is getting overwhipped possibly. Hopefully you’ll have better luck with this recipe! Be sure to check out all Tessa’s tips and info in the pink tip box above the recipe before starting 🙂 Happy baking!
These are BOMB, so delicious!!!
thanks for the recipe!!!
Absolutely fantastic! Perfect amount of chewy and fudge. Our favorite was eating it the next day when the chocolate chips hardened. So yummy!